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Rocky Road Fudge

Rocky Road Fudge

Are you looking to take your fudge to the next level?  Like taking it up to the roof and then tossing it into the night like a shot putter hopped up on canned oxygen?  Then this recipe is for you!  I personally love rocky road ice cream and will not hesitate saying it is my all time favorite.  I also like to indulge in fudge, specifically around the holiday season, but not restricted to the winter time.  I then decided in a fever of mad science to combine the two.  What I created was a rocky road fudge that would make Igor (pronounced eye-gore) wet his shabby lab coat and transfer to a children’s hospital.  Saying this rocky road fudge is a little on the sweet side might be a bit of an understatement, like “don’t worry, it’s just a little tsunami”, or “it was only a small explosion”.  Please do not consume this rocky road fudge before any meal, for it will destroy that appetite like Wreck-it-Ralph.  I have also found it near impossible to eat more than one piece at a time because there is an 8oz glass of milk per piece of rocky road fudge ratio.  Don’t get mad at me, that is just science.  Please enjoy responsibly.

Rocky Road Fudge

Rocky Road Fudge

Rocky Road Fudge

Rocky Road Fudge


Recipe


Ingredients:

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 oz. semi sweet chocolate chips
7 oz. marshmallow creme
1 oz square unsweetened baking chocolate
1 heaping cup of mini marshmallows (or a little more if you’re feeling crazy)
3/4 cup coarsely chopped raw, unsalted almonds

1 tsp. vanilla extract

Directions:

Combine the sugar, butter and evaporated milk in a 2 1/2 quart saucepan .  Bring to a rolling boil stirring constantly.  Continue to boil for 5 minutes over medium heat, stirring constantly.

Remove from heat, stir in chocolate chips, the unsweetened baking chocolate and marshmallow creme, mixing until fully incorporated.  Add in the vanilla and stir to combine.

Throw in the almonds and mini marshmallows, give it a good quick stir and then pour it into a greased 9″x13″ pan before it starts to set.

Tip:  Once removing from the heat, everything needs to happen pretty quickly so keep going and don’t leave the saucepan unattended.  Have all your ingredients portioned out and ready to go next to the stove.

Allow to cool and consume responsibly.


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